Skip to main content
. 2019 Mar 26;8(3):111. doi: 10.3390/foods8030111

Table 4.

Campylobacter spp. counts in the slaughterhouse environment at different times during the working day: equipment (log CFU/cm2) and water (log CFU/mL) (n = 4).

Sample Initial Middle End
Scalding water (52 °C) ND 4.22 ± 0.56 1 3.92 ± 0.59
Defeathering machine ND 2.79 ± 0.31 2.35 ± 0.65
Washing water (15 °C) ND ND ND
Working table ND ND 1.23 ± 0.13

ND, not detected; 1 Mean ± standard deviation.